Djedj mechoui algerian poulet roti/roast chicken (recipe)
| Djedj mechoui algerian poulet roti/roast chicken (recipe) | |
|---|---|
| Name | Djedj mechoui (algerian poulet roti/roast chicken) |
| Ingredients | Roasting chickens • Lemons • Garlic cloves • Unsalted butter • Coarse salt • Coarse salt • Fresh ground pepper • Olive oil • Thyme |
| Cooktime (in hours) | 1.666666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 562.1 |
| Fat | 43.6 |
| Protein | 38.2 |
| Carbohydrate | 3.3 |
| Fiber | 0.8 |
| Net carbohydrates | 2.5 |
| Sugar | 0.8 |
| Saturated fat | 15.4 |
| Cholesterol (mg) | 183.3 |
| Sodium | 2767.7 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Djedj mechoui algerian poulet roti/roast chicken (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Djedj mechoui algerian poulet roti/roast chicken (recipe) details
Djedj mechoui algerian poulet roti/roast chicken (recipe) image(external)
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- Pre-heat oven to 450 8F.
- Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
- Mash the garlic with the salt, using a fork or a mortar and pestle.
- Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
- Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
- Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
- Roast the chicken breast side down for 15 minutes.
- Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
- Baste frequently, using additional water and olive oil as needed.
- If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
- The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
- Let rest before carving.
- Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
- Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
Food tags
Chicken, Poultry, Meat, African, European,
Djedj mechoui algerian poulet roti/roast chicken (recipe) details
Time:
Prep Time in Hours and Mins:2H
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Contributors: Prab R. Tumpati, MD
